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YOUR IRISH CHEESE GUIDE The three Emerald Isle cheeses you have to try
LUCKY LIQUOR!
The Irish liquor and beer you need for your St. Patrick’s day party
LOVE LENT
Healthy, refreshing, and easy to make seafood recipe to enjoy during Lent
Try the Smoked Salmon Platter from our catering menu for your next event!
MAKE YOUR OWN LUCK These standout beers and liquors from the Emerald Isle are sure to give you the luck of the Irish this St. Patrick's day.
GUINNESS DRAUGHT Irish Dry Stout • ABV: 4.2% • RATING: 80 Truly a classic Irish Stout, with a bold flavor and a thick creamy head. A unique mix of nitrogen and carbon dioxide helps create the beer’s liquid swirl that tumbles, surges and gradually separates into a black body and smooth creamy head.
SMITHWICK'S IMPORTED PREMIUM IRISH ALE Irish Red Ale • ABV: 4.5% • RATING: 79 Its exceptional taste, distinctive amber colour and purity of ingredients make it unique. Its rich, satisfying taste has earned it five gold medals in the famous Monde Selection Beer Tasting Competition.
O'HARA'S IRISH STOUT
Lucky Liquor Our wide range of Irish spirits will make your St. Patty’s day festivities unforgettable. A few selections include: Jameson Irish Whiskey Bushmills Irish Whiskey Connemara Peated Whiskey Greenore Single Grain Irish Whiskey Redbreast Irish Whiskey Bailey’s Irish Cream For more suggestions visit: www.martinwinecellar.com/st-patricks-day
Irish Dry Stout • ABV: 4.3% • RATING: 87 This beer is characterized by a robust roast flavor complemented by a full-bodied and smooth mouth feel. This sessionable stout beer is filled with rich complex coffee aroma mingled with light liquorice notes.
HARP LAGER Euro Pale Lager • ABV: 5.0% • RATING: 74 With a light golden body filled with vibrant and rapid carbonation and a fruity nose; this crisp and clean beer finishes with a smooth aftertaste.
e t d s a Ro
o n m l Sa
with WILD MUSHROOM VINAIGRETTE
ROASTED SALMON WITH WILD MUSHROOM VINAIGRETTE / CHEF DAVE
Baronne St.
The New Year has passed and Mardi Gras has ended, but we have a delicious recipe dish for you to try while you settle into 2015. This healthy and refreshing dish is ideal for Lent and is simple to prepare. Plus, some of our wine and spirit experts chose a few wines that will pair perfectly with your meal. Enjoy! To make the vinaigrette: Remove gills from Portobello Mushrooms and dice very small. Sauté Portobello Mushrooms in 1 Tbs of olive oil until tender then add 2 Tbs of Sherry Vinegar. Transfer to bowl to allow to cool. Add Dijon Mustard and remaining vinegar to bowl, whisk in 1 1/4 cup of olive oil. Finish with truffle oil and season with Salt and Pepper to taste. To prepare asparagus: Preheat Oven to 400 degrees & trim Asparagus and thinly slice shiitake mushrooms. Toss Asparagus and Mushrooms with olive oil, salt and pepper. Place on coated pan and roast for 5-7 minutes. To prepare Salmon: Season Salmon with Salt and Pepper. Heat a skillet until very hot, sear both sides of the salmon then place on side. Finish Salmon in oven until desired temperature. Serve with warm French baguette.
SHOPPING LIST
A L'OLIVIER EXTRA VIRGIN OLIVE OIL
Size: 500 ML
$29.99
1 tsp Truffle Oil
1/4 lb Portobello Mushrooms
Salt and Pepper
1/2 cup Sherry Vinegar
1 lb Asparagus
1 1/2 cup Extra Virgin Olive Oil
20 Shiitake Mushrooms
G e t th e s e H e re a t M a rt in ’s !
Size: 8.45 oz
$15.29
g
YOU’LL NEED: 4 6oz Salmon Fillets
LOS VILLARES 50 YEAR SHERRY VINEGAR
EDMOND FALLOT DIJON MUSTARD JAR
Size: 7 OZ
$4.49
HAND-SHAPED FRENCH BAGUETTE
Size: 500 ML
$2.99
1 tsp Dijon Mustard
TWO OF A KIND Want to serve your Roasted Salmon with wine? These three wines will pair well with your dish. ROEDERER ESTATE BRUT ROSE
LADOUCETTE LES DEUX TOURS SAUVIGNON BLANC
MARCHESI DI GRESY SAUVIGNON BIANCO
The Roederer Estate Brut Rosé is full and round with smooth flavors and fine persistent bubbles. The extra measure of Chardonnay contributes elegance and austerity, which balance nicely with the delicate fruitiness of the Pinot Noir.
This wine has a pale golden-green color and an expressive nose of grapefruit and citrus fruit with floral aromas. These notes are enhanced and strengthened by the lively acidity on the palate, with plenty of body, richness and, roundness making it a perfectly balanced wine for seafood and light fare.
An ideal wine that, because of its good structure and complexity, makes a perfect companion to hors d'oeuvres, seafood and fresh spring salads. Marchesi di Gresy Sauvignon Bianco provides a full, harmonious, flavoursome and persistent taste paired with this meal.
$16.99
$15.99
$29.99
Did Y O U Know?
S T. PAT R I C K ’ S D AY GRASSHOPPER I C E C R E A M C O C K TA I L S
SCOTCH ≠ WHISKEY Anyone who had trouble with the “A square is a rectangle, but a rectangle is not a square” concept in middle school, might have some issues defining a Whiskey versus Scotch versus Bourbon. But for starters, all whiskey is defined as an alcoholic beverage distilled from fermented grain mash (or sometimes corn) that may or may not have been malted. So that does not answer the question, yet. Since all whiskey is made from fermented grain mash, Scotch is no exception making Scotch, nonetheless, a whiskey. But to qualify as a scotch, the whiskey must be made from malted Barley, and must also be aged in oak casks for no less than three years. Finally, you cannot call your drink Scotch unless it was made 100% in Scotland. Now what is Bourbon? Bourbon whiskey must also be made from a grain mixture, but must be at least 51% corn. The fermentation process for this mixture is often started by mixing in some mash from an older already fermenting batch, a process known as sour mash. Much like how Scotch must be made in Scotland, Bourbon can only be labeled as Bourbon if it was made in the United States, generally Kentucky. Bourbon has no minimum aging period, but to call your product Straight Bourbon it must be aged for no less than two years in charred new oak barrels.
YOU’LL NEED:
5 Quart Plastic Bucket of Vanilla Ice Cream 3 shots of Creme de Menthe liquor 1 shot of Creme de Cacao liquor 1 shot of Irish Whiskey (We prefer Jameson brand) Place all ingredients in a large bowl. Knead together by using two large ice cream paddles or spoons, or use your stand mixer and knead using your bread hook attachment. Once well blended you can either serve or place back in the freezer to re-freeze. If desired, top with whipped cream. Adjust liquor to taste. For a darker green and stronger mint flavor, add more Creme de Menthe.
E AT Y O U R S E L F I R I S H DUBLINERS IRISH CHEDDAR Milk: Cow • Texture: Hard & Sharp • Price: $4.07 1/4 lb It has a distinctive rounded flavor and a natural hint of sweetness. Aged for 12 months, it has elements of mature cheddar, sweet nutty tones of a Swiss and the piquant bite of aged Parmesan.
CAHILL’S IRISH PORTER CHEDDAR Milk: Cow • Texture: Creamy & Firm • Price: $5.25 1/4 lb Irish Porter is a vegetarian cheese, as the curds and whey are separated with vegetable rennet. With a full, rich, tangy and chocolate taste, it has a pungent finish. Try the Irish Porter paired with a chilled pint of Guinness stout.
CASHEL BLUE Milk: Cow • Texture: Rich & Creamy • Price: $6.00 1/4 lb This cheese is a hand-made, semi-soft, mildly blue veined and slightly acidic blue cheese with a creamy texture. Cashel Blue is widely acclaimed and has won numerous awards including numerous Gold at the World Cheese Awards.